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Rosa di Padova Radicchio (Italian)
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Of all the radicchio varieties grown in Italy, the Rosa di Padova may be the loveliest with its broad, deep crimson leaves shaped precisely like an open red rose.
Radicchio is a leafy member of the chicory family, which explains its strong bite when eaten raw.
The production of radicchio is very labor intensive that involves stages both in the field and then finished in complete darkness for several weeks.
Radicchio is best appreciated sautéed, braised, grilled or roasted as cooking softens and develops its characteristic tangy flavor; it can also be eaten raw shredded into salads to add a peppery accent as well as a splash of unique color.
Product of Italy.
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